Directions:
- Preheat the oven to 400*F.
- Put the saffron and raisins in 2 tbs. boiling water and set aside to soak.
- Trim the zucchini, eggplants, and parsnips, and quarter lengthwise. Toss in the olive oil along with the thyme, salt, and pepper. Place all in a roasting pan.
- Roast for 30 minutes.
- Toss the vegetables, add the cherry tomatoes and roast until the vegetables are slightly scorched and soft, about 10 minutes more. Let cool for 10 minutes.
- To make the dressing:.
- Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl with the saffron, raisins, and soaking water.
- Trim the frisee and tear the leaves in half. Toss the leaves in half the dressing and arrange in serving bowls.
- Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee. Sprinkle the toasted pine nuts over each salad and serve. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.1 Kcal (922 kJ) | ||
| Calories from fat | 143.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 25% | |
|---|---|---|---|
| Sodium | 23.12mg | 1% | |
| Potassium | 725.91mg | 15% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 10.96g | 44% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 0.4mg | 2% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.67 Kcal (292 kJ) | ||
| Calories from fat | 45.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 25% | |
|---|---|---|---|
| Sodium | 7.32mg | 1% | |
| Potassium | 229.77mg | 15% | |
| Total Carbs | 5.92g | 6% | |
| Sugars | 3.47g | 44% | |
| Dietary Fiber | 2.49g | 32% | |
| Protein | 1.1g | 7% | |
| Vitamin C | 4.9mg | 26% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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